Key Lime Pie with Coconut Whipped Cream

"This easy key lime pie with coconut whipped cream is tangy with a delicious balance of tart and sweet. A homemade dessert with a classic graham cracker crust, it instantly makes me feel like I’m on vacation.!"

RENEE NICOLE'S KITCHEN

INGREDIENTS

Graham Cracker Crust: – graham cracker crumbs – sugar – melted butter Key Lime Pie Filling: – sweetened condensed milk – egg yolks – Key Lime juice

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INGREDIENTS

Coconut Whipped Cream: –  heavy whipping cream – powdered sugar – coconut extract

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Yield

prep time

15 MINUTES

total time

8 SERVINGS

Key Lime Pie & Coconut Whipped Cream

4 HOURS 40 MINUTES

1. Preheat the oven to 350 degrees.

The Crust:

2. Place graham crackers and sugar into the food processor. Process on high until no cracker chunks remain.

The Crust:

3.. While the food processor is running on low, drizzle in the melted butter and let it mix about 30 seconds longer. The consistency should be similar to wet sand.

The Crust:

4. Press the mixture into the bottom and sides of a 9" or 10" pie pan.

The Crust:

5. Bake the crust at 350 degrees for 10 minutes.

The Crust:

6. Cool the crust for 10 minutes while making the filling.

The Crust:

1. Whisk together the sweetened condensed milk, key lime juice, and egg yolks.

The Filling:

2. Pour the filling into the cooled crust and bake at 350 degrees for 12 - 15 minutes. The 10" pie will bake faster than the 9" pie.

The Filling:

3. You will know it's done when the center is set. Test by gently shaking the pie. If the center moves separate from the rest of the pie it needs another minute or two.

The Filling:

4. Cool the pie on the stovetop or a cooling rack for 30 - 45 minutes, then cover and refrigerate for a minimum of 4 hours.

The Filling:

1. In the bowl of a stand mixer (or a quart sized canning jar if using an immersion blender) combine heavy whipping cream, powdered sugar, and coconut extract.

The Topping:

2. Mix on high until the cream thickens, being careful not to overmix or you will make butter.

The Topping:

3. Serve the whipped cream on the side, dollop it on each slice as you serve it, or pipe it on using a plastic bag.

The Topping:

Enjoy!

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